When he couldn’t find a high quality manufactured stock powder that met all his requirements, Nigel Crane decided to make his own instead.
He founded Essential Cuisine in 1995 with a range of four stock powders, and now we offer probably the most comprehensive range of stock products in the UK.
Stocks are one of the cornerstones of a good kitchen, but whilst a good bought-in stock can deliver great taste in a chef’s cooking, a substandard stock can equally destroy it.
Across our ranges of stocks, jus, demi-glaces and gravies, we strive to re-create the taste and performance of a kitchen-made product, giving the professional chef the confidence to focus on the final dish.
It is this chef led dedication to the best in taste and performance that sets us apart as ‘the stock specialists’.
Essential Cuisine have built a strong network of catering wholesale partners, and together we service an ever growing customer base across both the profit and cost sectors of the foodservice market.
Nigel trained under world famous chef Anton Mossiman at the Michelin starred Dorchester Hotel in London.
As well as a distinguished career working in some of the country’s top kitchens, he has more than 15 years in technical product development.